Home Food & Cooking Droolworthy S-more tart recipe to try at home, if you can’t get enough of your sweet tooth

Droolworthy S-more tart recipe to try at home, if you can’t get enough of your sweet tooth

by Naman Indap
0 comment 2 minutes read

To all the sweet tooth lovers, if there was a recipe we were excited to upload, this is it. The S-more tart might sound, “Oh, it’s fancy. How can I make it?” Don’t worry, we’ve got you covered with one of our young talent’s recipes by Naman Indap. To know more about his recipes, you can check it out on his Instagram page – @namansfoodclub

Ingredients

Tart crust:

  • 1 1/4 cups (180 g) all-purpose flour
  • 1/2 cup (55 g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/115 g) cold butter,
  • 1 large egg
  • 1/2 teaspoon vanilla extract , optional

Chocolate filling:

  •  (400g) bittersweet chocolate
  • 1-1/2 cups heavy cream
  • 1 tsp espresso powder

Meringue:

  • 2 large egg whites (80g), at room temperature -1/2 cup (80g) granulated sugar 1/8 tsp (1g) cream of tartar -Pinch of salt -1 tsp (5g) vanilla extract

Instructions

Tart crust:

  • Take butter, sugar and egg in a large bowl, gently whip that together until soft.
  • Add flour and salt and work it together until it forms a ball of dough and put in the fridge to rest for at least 30 minutes.
  • Carefully roll out your dough ball for about 1/8 inch thick.
  • Then unrolling it into the tin, prick the base of the case all over with a fork and again put it into the freezer for 30 minutes.
  • Preheat your oven to 180ºC/350ºF.
  • Remove pastry from the refrigerator and place baking paper on the top of the pastry and pour some rice on top.
  • Bake for10 minutes. Then remove baking paper and rice and again bake for about 10 minutes until golden brown and dry.
  • Transfer the tart crust to a wire rack and let cool completely.

Filling:

  •  Place the heavy cream into a saucepan and bring to a simmer. Then remove from heat, add chocolate and espresso powder.
  • Stir until smooth, pour the chocolate filling over the tart crust.
  • Refrigerate for 2 hours to set.

Meringue

  • Place the egg whites, sugar, cream of tartar and salt in a bowl. -Place it over a pan with simmering water. -Whisk constantly, for about 5 minutes, until it reaches  71°C
  • Remove it from heat, then add vanilla extract and Start mixing on high speed for about 6-7 minutes, until stiff peaks form.
  • Spread meringue on tart. Toast the meringue with a blow torch.

Everyone’s favourite part, cut it into slices and serve! 

Isn’t it easy? Try this out at home and let us know in the comments below.

Related Articles

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy